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Ingredientes
- 1 sht Reynolds Wrap heavy-duty aluminum foil - (12" by 18")
- 4 x thin onion slices separated into rings
- 2 med carrots shredded or possibly cut into julienne strips
- 1 lb salmon fillet - (to 1 1/2 lbs) thawed if necessary
- 2 tsp fresh ginger grated
- 2 Tbsp. seasoned rice vinegar
- 2 tsp sesame oil Salt to taste Freshly-grnd black pepper to taste Fresh spinach leaves
Direcciones
- Center onion and carrot on foil sheet. Top with salmon fillet. In small bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon. Season with salt and pepper.
- Wrap and seal foil to create a packet. Cook covered, 20 to 25 min on medium-warm grill or possibly till fish flakes easily with a fork.
- Serve salmon topped with onion and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if you like.
- Baking instructions: Preheat oven to 450 degrees; bake for 16 to 20 min on a cookie sheet.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 138 | 55% |
| Total Fat 15.3g | 19% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 86mg | 4% |
| Potassium 520mg | 15% |
| Total Carbs 3.59g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.68g | 1% |
| Protein 23.51g | 38% |
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